Grilled Pork Tenderloin Recipe

Ingredients

• 567–680 g (1¼–1½ lb)pork tenderloin, trimmed
• 7.5 ml (1½ teaspoons)smoked paprika
• 15 ml (1 tablespoon)brown sugar
• 15 ml (1 tablespoon)cumin
• 7.5 ml (1½ teaspoons)chilli powder
• 2.5 ml (½ teaspoon)kosher salt
• 2.5 ml (½ teaspoon)freshly ground black pepper
• 1.25 ml (¼ teaspoon)ground cayenne pepper
• 15 ml (1 tablespoon)honey
• 160 ml (⅔ cup)your favourite barbecue sauce
• 10 ml (2 teaspoons)Dijon mustard

Instructions

1. 1

   Season the pork

   Combine the paprika, brown sugar, cumin, chilli powder, kosher salt, black pepper and cayenne in a resealable bag. Pat the pork dry with kitchen paper, rub the spice mixture over it, then refrigerate for 2 hours or overnight.

2. 2

   Mix the glaze

   Stir the honey, barbecue sauce and Dijon mustard together in a small bowl.

3. 3

   Sear over heat

   Heat the grill to 220–230°C (425–450°F), lighting only half of the burners. Put the tenderloin over the lit side, cover the grill and cook for about 5–6 minutes. Turn it over and cook for a further 4–5 minutes.

4. 4

   Cook indirectly

   Move the tenderloin to the unlit side of the grill. Brush it with the barbecue sauce mixture every 2–3 minutes and continue cooking until its internal temperature reaches 63°C (145°F).

5. 5

   Rest and slice

   Take the pork off the grill and place it on a plate. Cover loosely with a tent of aluminium foil and leave it to rest for 10–15 minutes before slicing.

What is grilled pork tenderloin?

Pork tenderloin is a lean, tender cut from along the pig’s backbone, often cooked whole and sliced to serve. This American-style version pairs a dry rub with a sweet, savoury barbecue glaze.

The method starts the meat over direct heat for colour, then moves it to the cooler side of the grill to finish. That two-zone approach helps cook the centre without leaving the outside over the flame for too long.

Nutrition and macros by portion

The nutrition label shows one serving as written: 248 calories, 20g protein, 29g carbs, 6g fat.

The barbecue sauce, honey and brown sugar provide much of the carbohydrate, while the pork supplies most of the protein. The pork and sauce also contribute fat; serve a moderate portion with vegetables or salad to balance the plate.

The dry rub and glaze

Spice mix: smoked paprika, cumin, chilli powder, black pepper and cayenne give the pork a warm, smoky seasoning, while brown sugar rounds out the sharper spices. Pat the meat dry first so the rub has a better chance of sticking.

Barbecue glaze: honey, barbecue sauce and Dijon mustard combine sweetness, tang and savoury flavour. Keep some attention on the pork as you baste it, since sugary sauce can darken quickly over heat.

Set up a two-zone grill

Hot side: preheat the grill to 220–230°C and light only half the burners, as the method specifies. The tenderloin gets its initial cooking over the lit side.

Cool side: move the meat to the unlit side after the first 9–11 minutes of cooking. This gives it a gentler finish while you continue glazing it.

Check the doneness

Temperature: check the thickest part of the tenderloin with a meat thermometer and cook until it reaches 63°C. The recipe uses this internal temperature as its doneness cue.

Resting: leave the pork loosely covered for 10–15 minutes before slicing. Resting is part of the recipe’s timing, so allow for it before bringing the meal to the table.

Slice and serve

Cut the rested tenderloin into slices and arrange them on a platter, spooning over any glaze that remains on the meat. A sharp knife helps make neat slices without shredding the tenderloin.

Pair it with a simple green salad, grilled vegetables or potatoes for a fuller plate. Choose sides that can be prepared while the pork rests.

Plan the timing

Hands-on preparation is brief, but the rub needs at least 2 hours in the refrigerator and can be left overnight. Include that resting time when planning, even though it happens before the grilling.

Grilling time depends on the size of the tenderloin and the heat of the grill. Use the stated cooking times as a guide and rely on the internal temperature to judge when it is ready.

Recipe notes & tips

• Trim the tenderloin before seasoning if any excess silver skin remains.
• Dry the pork thoroughly before rubbing on the spices.
• Prepare the rub and glaze before heating the grill so they are ready when needed.
• Keep the grill lid closed during the initial cooking on the lit side.
• Use a thermometer at the thickest part of the tenderloin to check its internal temperature.
• Rest the meat for the full 10–15 minutes before slicing.

Variations

• Adjust the heat: reduce or omit the cayenne for a milder rub.
• Change the barbecue sauce: use a different favourite sauce to shift the glaze’s flavour.
• Add garlic: mix garlic powder into the dry rub for an extra savoury note.
• Use a grill pan: cook the tenderloin in a ridged grill pan, turning it and monitoring its internal temperature.
• Serve as sandwiches: slice the rested pork and pile it into rolls with extra barbecue sauce.

Common mistakes to avoid

• Skipping the drying step: pat the pork with kitchen paper before applying the rub.
• Lighting every burner: leave half the grill unlit so the meat has a cooler side to finish on.
• Leaving it over direct heat: move the tenderloin to the unlit side after the initial sear.
• Glazing too early: apply the sauce mixture during indirect cooking, as directed, and baste every 2–3 minutes.
• Slicing straight away: cover the pork loosely and rest it for 10–15 minutes first.

How to store

Refrigerate leftover pork in a covered container within 2 hours and use within 3–4 days. Reheat gently in a covered pan or in the microwave until hot, adding a little barbecue sauce if it seems dry.

Frequently asked questions